Savory Chicken Enchilada Bake

• 1 Cup Chopped onion
• ¼ Cup Margarine
• ¼ Cup Flour
• 2 ½ Cups Water (Use broth from chicken)
• 1 T. Chicken bouillon or 3 cubes
• 8 oz sour cream at room temp
• 3 Cups chopped cooked chicken
• 2 Cups Mozzarella and Jack cheese
• 1 4 oz Can Chopped Green Chilies
• 1 2 oz Jar Sliced Pimento, drained
• ½ tsp Chile Powder
• Flour Tortillas

Cook onion in margarine until tender. Stir in flour, then water & bouillon; cook & stir until thickened, & bouillon dissolves. Remove from heat stir in sour cream. In large bowl combine 1 cup of sauce, chicken, cheese, chilies, pimento, & chili powder; mix well. Fill tortillas with equal portions of chicken mixture. Roll up, arrange in 9x13 baking dish. Spoon sauce over top. Sprinkle with remaining cheese & parsley. Bake at 350 for 25 minutes.